Yesterday the song was “It’s Friday, Friday….” Now today the song is, “Woo Hoo it’s the weekend!” Something about weekends that put a smile on anyone’s face. In our home weekends are loved because it means loads of relaxing, AND lots of fun cooking/baking.
I am still getting the grasp on vegan baking, and the different ways each treat is made. For the vegan muffins, I kept them simple, yet full of flavor. Since I made lemon cake, I decided why not make lemon muffins too? AND that is where the lemon party started….I still have lemons left too. Wonder what I can make this weekend????
Baking or even cooking with whole wheat has not always been my favorite. I do know the benefits of whole wheat, but every time the dish or treat tastes grainy to me…..I know, I know I am weird! BUT I decided to explore, and make the muffins with whole wheat. Ummmmm….Ya, I love the whole wheat in them……riddle that one?
I think as we age, our taste buds age, it is my perception of course. It is funny though, so many foods that I was nervous to try, or even disliked when I was younger, today I am finding that I love them. One thing would be sauerkraut and sausage…..OH MAN, really disliked it when I was a kid, now love it! Here is my post on my Mother-In-Law’s special Polish sauerkraut and sausage, love this dish! I just recently started enjoying steamed mussels too, had them in Winston-Salem with bacon and blue cheese….YUM!!!!!
So for this fun treat I had fun just creating my own recipe, a little of this, and little of that, and you have these beauties! My sweet friend Andi from My Beautiful Adventures fell in love with them, which made my day!
A healthy and hearty treat that can be enjoyed for breakfast, or even as a dessert!
20 minsPrep Time
30 minsCook Time
Preheat oven to 350 degrees Fahrenheit. Spray Large muffin pan (makes 6 muffins) or standard muffin pan (makes 12 muffins) with cooking spray.
In small fry pan, toast on medium-low heat a handful of pecans. Be sure to flip them around so they don't burn. Once you start to smell that gorgeous toasted smell, usually the pecans are done. It will take about 2-4 minutes to toast the pecans.
In small bowl, mix together flour, chopped pecans, baking powder, baking soda, salt, and zest of the lemon.
In a medium bowl, mix together juice of the lemon, applesauce, canola oil, almond milk, almond extract.
Mix together the wet and dry ingredients, and then finally mix in the oats. Fill each muffin cup 3/4 full. Bake for 30-35 minutes for larger pan, and 20-25 minutes for smaller pan, depending on oven.
In small sauce pan, on medium heat warm together sugar and juice of one lemon, heat until sugar dissolves. Drizzle over baked muffins, sprinkle with powdered sugar.
If you want to use Chobani Greek Yogurt instead of applesauce, you would use 1 cup of Chobani for the recipe. For fun you could add in some fresh blueberries, maybe about 1 cup.
Here is the link to the yummy lemon cake recipe in case you missed it!
Now for the party!!! Time to announce the winner of the Chobani giveaway:-) Drum Roll Please!!!!………………….. Lisa from @ParsleynSage YAY!!!! Woo Hoo!!! I did a happy dance too:-) Congrats Lisa, I am so excited for you! You will have to share with me how you plan to enjoy your three beautiful containers of Chobani:-) Go ahead and email me your contact information at healthyyou72 (@) yahoo (dot) com
What is a dish or ingredient you used to dislike growing up, and now love?
Until next time, Come on in, Have a seat,